Crespelle Alla Fiorintina

Recipe Ingredients

		For The Crespelle Batter
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	396g / 13oz	Eggs - beaten (large)
1 tablespoon	15ml	Melted unsalted butter
1/2 cup	118ml	Whole milk - plus
2 tablespoons	30ml	Whole milk
		For The Filling
1 lb	454g / 16oz	Fresh spinach - washed, stemmed,
		And steamed
1/2 lb	227g / 8oz	Ricotta
3/4 cup	177ml	Finely-grated Parmesan
2 cups	396g / 13oz	Eggs - lightly beaten (large)
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Freshly-grated nutmeg
		For The Bechamel
4 tablespoons	60ml	Butter
6 tablespoons	90ml	Flour
1 3/4 cups	414ml	Milk
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Freshly-grated nutmeg
		To Finish
2 tablespoons	30ml	Melted unsalted butter - more or less
1 cup	237ml	Prepared tomato sauce

Recipe Instructions

For The Crepes: In a bowl whisk together all the ingredients to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding.

Heat a small skillet or crepe pan and when hot, brush lightly with butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook the second side until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter to yield 8 crepes

For The Filling: Squeeze the spinach to extract any remaining moisture, then coarsely chop to yield about 1 cup. In a bowl, combine the spinach, ricotta, Parmesan, eggs, salt, pepper, nutmeg, and stir to thoroughly combine. Set aside.

Assembly: Preheat the oven to 375 degrees. Lightly butter a 1 1/2-quart casserole dish.

Divide the spinach filling evenly among the crepes (using about 1/3 cup filling for each). Roll the crepes up around the filling and place in the buttered dish. Set aside while preparing the sauce.

For The Bechamel Sauce: In a saucepan, melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and season with salt, pepper, and nutmeg.

To Finish: Pour the bechamel over the crepes, drizzle with butter, and bake for 20 minutes, until lightly browned on top. Serve hot, with a little tomato sauce spooned over the top of each serving.

This recipe yields 8 first-course servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B08) - from the TV FOOD NETWORK

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